CSA Charleston: sometimes even i get overwhelmed

Another delicious week with our Pinckney’s Produce CSA!

DSC05663Another great haul this week! Here’s the breakdown:

  • 5 sweet potatoes
  • 1 large head cabbage
  • 1 bunch kale
  • 1 bunch collards
  • 4 small heads broccoli
  • 2 heads cauliflower
  • lots of various tomatoes

This was our next to last CSA box! I’m already getting sad about the season ending, and will do more of a retrospective on the experience next week.  I’ll also post a picture of the stock of food we’ve now accumulated in our freezer– at least one friend seems to be unable to believe everything I’ve said is in there fits! Continue reading “CSA Charleston: sometimes even i get overwhelmed”

CSA Charleston: think it’s possible to eat too much soup?

Another week, another CSA post about our Pinckney’s Produce CSA share! Now that we’re into November, I’m actually pretty sad that we’ve only got two more boxes left, one we receive today and one we receive next week!

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Food styling by Jon this week. I came home from work and he had everything all laid out on the table, ready to be photographed.

This is what we got:

  • 1 head cabbage
  • 1 bunch mustard greens
  • 1 bunch collards
  • 1 head cauliflower
  • 4 small heads broccoli
  • 5 sweet potatoes
  • 2 bell peppers
  • lots of tomatoes
  • 1 eggplant
  • 2 rutabagas
  • green beans

The first night (Tuesday) Jon and I made two batches of soup AND dinner (and I managed to write a presentation for class the next day AND watch So You Think You Can Dance, because I am just that awesome, or, more honestly, because I can get a lot more done more quickly in the kitchen when Jon is helping). With the sweet potatoes and rutabagas we made another batch of the curried soup we so enjoyed last week, and we froze about 4 quarts of it. We also made broccoli cheddar soup (loosely following this recipe, except I just put the cheddar IN the soup– didn’t melt too well but it was delicious) with the broccoli and cauliflower.  We froze most of the soup, saving two servings to have for dinner the next night.  And for dinner, with half the mustard greens and half the collards, we made a batch of smoky beans and greens, which I also enjoyed for lunch at work the next couple of days. Continue reading “CSA Charleston: think it’s possible to eat too much soup?”

CSA Charleston: attack of the killer sweet potatoes

Another week, another post about what we got and what we did with our CSA box from Pinckney’s Produce! DSC05657This week’s haul:

  • 4 sweet potatoes, one of which was the size of a football
  • 2 heads broccoli
  • 2 bunches collards
  • 2 turnips with greens
  • 1 bunch mustard greens
  • 1 bag field peas/black eyed peas/bean-type things
  • 4 rutabagas
  • 4 slicing tomatoes
  • 6 small tomatoes
  • 4 peppers

When I went to pick up this week’s bounty, I was most impressed by one item in particular.  A sweet potato the size of a football. I held it up in astonishment and showed it off to the folks at the Glass Onion, one of my favorite local restaurants right by our house which happens to be our CSA pick up point. No one could believe the size of the monster sweet potato. In case you think I’m kidding, this is the beast both in my hand and on a dinner plate:DSC05658

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Insane, right? Continue reading “CSA Charleston: attack of the killer sweet potatoes”

CSA Charleston: we used it all this week!

Another delicious week with our Pinckney’s Produce CSA!

DSC05656This week our box included:

  • 2 heads lettuce
  • 1 bunch kale
  • 1 bunch collards
  • 5 gigantic carrots
  • 1 bag field peas
  • 2 heads broccoli
  • 5 radishes
  • 5 ears corn
  • 2 acorn squash
  • 4 bell peppers
  • 6 tomatoes
  • 1 pie pumpkin
  • 3 ears decorative corn

Click on through to see what we did with it all! Continue reading “CSA Charleston: we used it all this week!”

CSA Charleston: BEETSFAIL and collards FTW

another bounteous harvest
another bounteous harvest

Yet another gorgeous week’s worth of deliciousness from our Pinckney’s Produce CSA!  Here’s the breakdown:

  • 1 bunch kale
  • 1 bunch collards
  • 1 bunch lettuce
  • 5 ears corn
  • 5 large carrots
  • 4 bell peppers
  • 3 turnips
  • 3 tomatoes
  • 5 radishes
  • 2 winter squash
  • 3 ears decorative red corn

The first night I used the tomatoes and bell peppers to make a variation on shakshuka (which involved some canned tomatoes, an onion, and garlic which I had on had), which was served with a salad made from the lettuce, some of the radishes, and a carrot, and some Shorter No Knead Bread.  Jon has now taken to calling shakshuka his “favorite.”  We had the leftovers the next day. SO GOOD. Continue reading “CSA Charleston: BEETSFAIL and collards FTW”

CSA Charleston: mustard greens SUCCESS!

Another delicious week with our Pinckney’s Produce CSA!

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This week we received:

  • 1 cantaloupe
  • 3 winter squash
  • 1 bunch kale
  • 3 turnips and greens (in addition to 3 large turnips left over from last week)
  • 1 bunch mustard greens
  • 5 ears corn
  • 5 tomatoes
  • lots of little okra
  • 4 large carrots
  • 4 radishes
  • 6 banana peppers
  • 1 bunch lettuce

The first night I roasted the squash, and made them into a puree, which I added to last week’s saved squash puree and made into a soup (no real recipe, I sort of made it up, but leave me a comment if you want me to detail the process).  I served the soup with a salad made from the bunch of lettuce, 1 banana pepper, 1 carrot, 1 radish, and 1 tomato, along with some No Knead Bread.  I also saved the seeds from all the squash, rinsing them and getting all the squash gunk off, and I tossed them in olive oil with some Greek seasoning and toasted them in the oven.  Never knew you could toast and eat winter squash seeds just like pumpkin seeds, but you can! They made a nice snack for a couple of days!

The next night, still smarting from last week’s mustard greens FAIL, I decided to attempt this frittata recipe.  I figured I can eat anything if it’s covered in yummy fontina cheese, and I was right.  It was delicious served with some homemade No Knead Bread toasts.  It was also a super quick meal on a night when I volunteer and don’t get home until after 7:00.  I am so happy to know that there is at least one way I will eat mustard greens, and I imagine the recipe would work well with other greens too. Continue reading “CSA Charleston: mustard greens SUCCESS!”

CSA: Charleston, in a pickle

Recently, I tried to search WordPress for “CSA” and got nuthin’.  So, in an effort to create something other people can find when looking for information about Community Supported Agriculture, as well as a desire to document our experience, I figured I’d start doing a weekly post about what we got in our CSA box and what we did with all of it.  This is what we got this week: DSC05621To break that down that’s:

  • 3 turnips, with greens
  • 1 bunch kale
  • 4 beets
  • 8 cucumbers
  • 4 zucchini
  • 4 small green peppers
  • 4 small ears corn
  • 2 large winter squash
  • 4 Roma tomatoes
  • 3 “decorative pumpkins”
my refrigerator pickles
my refrigerator pickles

Each week when we get a box, I lay everything out on the kitchen table, determine what is preserveable and what will need to be eaten within the week, and what we can actually manage to eat in a week.  Looking at this spread, I decided the corn and zucchini could be frozen for later.  I usually shred the zucchini and freeze it in bags in quantities conducive to zucchini bread.  The corn just gets shucked and frozen whole in bags as well.  I also decided to make spicy refrigerator pickles with the cucumbers, which is super easy and something I just throw together on the day we receive our produce.  Our fridge is slowly filling up with yogurt tubs of pickles, but they are SO GOOD! Continue reading “CSA: Charleston, in a pickle”